Saturday, April 27, 2013

Bacon is Always the Answer (Chicken and Bacon Enchiladas)

So I kinda just threw this together and it was absolutely fantastic. You really can't go wrong with this little number, and it was easy to make, and took less than 30 minutes.

Chicken and Bacon Enchiladas2 chickenbreasts or chickenthighs4 slices of Bacon1 large onion, chopped 1 can of re-fried beans1 can or package of enchiladasauce 6-8 flour tortillas1 cup shredded Cheddar cheese2 tbsp of olive oilPreheat oven to 350 degrees Farhenheit. Start by using 2 tbsp of olive oil in a large frying pan, and bring up to medium heat. Add onions. Stir onions in pan frequently and bring to a translucent color (5 minutes).Chop uncooked bacon into small pieces. Add to the onions and stir every once in awhile until bacon cooks (5-7 minutes). Drain off fat.

In a small saucepan on medium heat, add can re-fried beans. Cook until done. Remove from heat.

Meanwhile, on a cutting board, slice chicken into small pieces. Add to onion and Bacon mixture and stir chicken. Cook for 5-7 minutes until chicken is done.Remove from heat.

On a plate, place tortillas on a plate and heat for 30 seconds to make them soft and pliable. Add 2 tablespoons of re-fried beans to a tortilla and spread along the middle of the tortialla. Sprinkle a pinch or two of shredded cheese, top with Chicken and Bacon mixture, and roll and place seam side down in a per-greasedpan. Repeat process until all tortillas are used.

Take Enchilada Sauce and pour entire contents over the Enchiladas and top with remaining cheese. Place in the oven and bake for 20 minutes. Serve with sour cream and fresh green onions (optional).